Ingredients:

  • 1 cup (200 g) Japanese short-grain rice
  • 1¼ cups (300 ml) Cold filtered water
  • 3 cups (720 ml) Dashi stock
  • 3 Tbsp (45 ml) White or Awase Miso paste (adjust to taste)
  • 3 oz (85 g) Silken tofu, cut into ½-inch cubes
  • 1 tsp (2 g) Dried wakame seaweed
  • 2 (5 g) Spring onions, thinly sliced, for garnish
  • 4 Large eggs
  • 1 Tbsp (15 ml) Dashi stock (reserved)
  • 1 tsp (5 ml) Mirin (sweet rice wine)
  • ½ tsp (2.5 ml) Soy sauce (or Tamari for gluten-free)
  • Pinch of salt
  • 1 tsp (5 ml) Neutral oil (e.g., canola or vegetable oil)
  • 2 (4 oz / 115 g each) Salmon fillets
  • ½ tsp (2.5 g) Coarse sea salt

Instructions:

  1. Rinse the short-grain rice thoroughly under cold water until the water runs mostly clear. Add the rinsed rice and cold water to a rice cooker or saucepan. Cook according to your preferred method (15-minute simmer plus 10-minute covered rest for stovetop).
  2. Season the Salmon: Pat the salmon fillets completely dry and sprinkle coarse salt evenly over both sides. Set aside to rest for about 15 minutes. Prepare the Soup Ingredients: Cube the tofu and rehydrate the dried wakame by soaking it in cold water for 5 minutes, then draining.
  3. Prepare the Tamagoyaki Batter: Gently whisk the eggs, dashi stock, mirin, soy sauce, and salt until just combined. For a silkier omelet, pass the mixture through a fine-mesh sieve.
  4. Grill the Salmon: Preheat your grill pan or skillet. Cook the seasoned salmon for 3–5 minutes per side until cooked through and nicely browned. Set aside and keep warm.
  5. Make the Miso Soup: Bring the dashi stock to a gentle simmer. Add the cubed tofu and drained wakame. Cook for 2 minutes. Turn the heat off. Dissolve the miso paste in a small ladle of hot dashi separately, then pour this mixture back into the saucepan. Do not boil the soup after adding miso.
  6. Cook the Tamagoyaki: Heat the Tamagoyaki pan (or non-stick skillet) over medium-low heat and brush lightly with oil. Pour enough egg mixture to cover the bottom thinly. Once the edges are set, roll the egg toward one side to form a log. Brush the empty space with oil.
  7. Pour a second layer of batter, ensuring it runs underneath the existing roll. Roll the existing log over the new layer. Repeat this process 3–4 more times until all the batter is used. Remove the finished omelet, let cool slightly, and slice into uniform pieces.
  8. Assembly: Serve the steamed rice, sliced Tamagoyaki, and the grilled salmon on separate small plates (Ichijū Sansai style). Ladle the hot Miso soup into bowls, garnishing with sliced spring onion.